In a mixer with paddle attachment or in a stainless-steel bowl gently fold the Tres Leche cake to break apart into a smooth mixture. Refrigerate this mixture one hour to overnight.
Transfer chilled Tres Leche mixture to a pipping bag with an open tip.
In a sauté pan over low medium heat melt butter with pecan pieces and salt. Cook/roast for 1 minute stirring. Remove from heat and cool.
Pipe the Tres Leche mixture into cannoli shells then dip each end in pecan pieces.
Drizzle a portion of caramel on chilled dessert plate then place cannoli on plate top cannoli with a sprinkle portion of powdered sugar. Optional: Arrange some pecan halves on plate followed by mint leaves on and serve.
Ingredients
6 ea Roma® chocolate cannoli shells
2 ea Contigo® Tres leche slices, 3 inches x 3 inches
1/4 cup Magellan® pecan pieces
1/2 tbsp Nature's Best Dairy® Butter, Unsalted
1/8 tsp sea salt
1/4 cup Magellan® pecan halves, roasted for garnish
